Padron Peppers Recipes
PICKLED PADRON PEPPERS
If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
- Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 78.5 g, Fat 1.9 g, Fiber 4.6 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 20.5 mg, Sugar 63.9 g
SPANISH PADRON PEPPERS RECIPE
Steps:
- Rinse and dry the peppers.
- Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
- Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don't let them burn, but do leave them enough time to completely soften.
- Remove the peppers and place them on a plate.
- Sprinkle generously with sea salt and enjoy!
Nutrition Facts : Calories 37.1 kcal, Carbohydrate 3.48 g, Protein 0.65 g, Fat 2.63 g, SaturatedFat 0.39 g, Sodium 74.97 mg, Fiber 1.27 g, Sugar 1.8 g, ServingSize 1 serving
EASY PADRóN PEPPERS RECIPE
Steps:
- 1. Wash the Padrón peppers in running water. Afterward, dry them well. Tip: Use a colander to wash the peppers and drain the water out immediately. For drying, line up the peppers on an absorbent paper towel. 2. Heat up extra virgin olive oil in a heavy skillet. Once the oil is very hot, add the Padrón peppers. 3. Do not move the peppers around as they start to cook in the pan. Once the surface starts to blister and brown, turn them on the other side. 4. Flip the Padrón peppers over and shake them up a couple of times until all sides are brown and blistered. 5. Transfer your Spanish Padrón peppers to a plate and sprinkle sea salt on top. Drizzle some extra virgin oil to finish. Let the peppers cool down for a while and then serve.
Nutrition Facts : Calories 177 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BLISTERED PADRóN PEPPERS
Categories Pepper Appetizer Sauté Vegetarian Low Cal Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 3
Steps:
- Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
BLISTERED PADRON PEPPERS AND GARLIC
Blistered padron peppers cooked in olive oil and garlic. These bite-sized peppers make a great appetizer!
Provided by Sandi Gaertner
Categories Gluten Free Appetizer Recipes
Time 15m
Number Of Ingredients 3
Steps:
- Preheat a cast-iron skillet on medium heat.
- Add oil and garlic and cook for 1 minute.
- Pour in the padrone peppers and cook, stirring frequently, until the skin starts to blister.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 45 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 1 g
PADRON PEPPERS (PIMIENTOS DE PADRON)
Padron peppers, or pimientos de Padrón, are a delicious Spanish tapa that are easy to prepare at home in a matter of minutes.
Provided by Melissa
Time 10m
Number Of Ingredients 3
Steps:
- Heat a pan over high heat. Add enough oil to lightly coat the bottom of the pan and heat to shimmering. I had 200 grams of peppers and used 1 tablespoon of oil. Add the peppers in a single layer and cook them, stirring frequently, until the skins are blistered and starting to brown. If they don't fit in a single layer, work in batchs. Remove them from the pan and sprinkle a pinch of sea salt over the peppers. You can eat everything but the stem.
Nutrition Facts : Calories 121 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PADRON PEPPERS
Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking
Provided by Anna Glover
Categories Side dish, Starter
Time 5m
Yield Serves 6 as a side
Number Of Ingredients 2
Steps:
- Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium
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- Take 1 padron pepper and slit it open on one side. Remove the seeds using the back of a small spoon. Do the same with the rest of them, set aside.
- In a bowl, add in Manchego cheese, mozzarella, cream cheese, piquillo peppers, a few grind of black pepper and mix everything well.
- Stuff the padron peppers with the cheese filling. Place them on a baking tray with a baking sheet. Bake in a preheated oven at 360ºF (180ºC) for 10 minutes or until the padron peppers look charred.
FETA STUFFED PADRóN PEPPERS – THE TASTY CHILLI
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- Finely dice the sweet onion and mix it with the crumbled feta cheese in a mixing bowl. Add salt, pepper and dried basil.
- Cut the Padron peppers in half, leave the stem but remove the seeds. Fill the pepper halves with the feta and onion mix.
- Add olive oil to a frying pan on medium-high heat, then place the pepper halves stuffing side upwards in the pan. Cover and cook for 5 minutes until the skin of the peppers are blistered and soft and the feta cheese is melted. Sprinkle with flaky sea salt and serve.
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4.9/5 (18)Total Time 10 minsCategory Cooking Tips And How TosCalories 72 per serving
- Deep fry the Padrón peppers in olive oil at 350 F (either in a fryer or appropriately filled deep small saucepan). As soon as they blister all around and begin to turn dark, remove them from the oil. About 45 seconds to a minute is all it takes. Appearance is a more reliable guide than time.
- Heat a tablespoon of olive oil in a skillet over medium high heat. Fry the garlic cloves for about 50-60 seconds, until they just begin to turn golden. Add the Padrón peppers and turn them around with a wooden spoon or kitchen tongs as soon as the bottom surface begins to blister up. Do this until they have blistered all around, the thin skins burst and they begin to darken.**
- Remove from the pan, place in serving dish and season with sea salt flakes and a squeeze of lemon juice.
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- Put the oil in a small-medium skillet - it should form a very thin layer (if not, add a little more). Warm the oil until it is just starting to be smoking hot.
- Add the peppers in a single layer and cook for a minute or two on each side, turning as they start to blister and brown slightly.
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5/5 (5)Category AppetizerCuisine SpanishTotal Time 5 mins
- Heat the olive oil in a large frying or grill pan and add the padron peppers. Grill for about 5 minutes while stirring regularly until the skin is slightly charred and soft.
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From chowhound.com
5/5 (10)Category Appetizer, Side Dish, SnackCuisine Spanish, BBQTotal Time 15 mins
- When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching.
- Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
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- Preheat oven to 450°. Cut a slit down the side of each pepper to create a pocket; you don't need to seed peppers. Tuck some of the cheese into each pocket. Oil a medium, shallow baking dish with 2 tbsp. oil. Arrange peppers, cut side up, in a single layer.
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- Rinse & pat dry 15 padron peppers, rinse & pat dry 12 button mushooms and cut each one in half, thinly slice 4 large cloves of garlic
- Heat a large frying pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add the padron peppers, mix continuously, after 2 minutes and the peppers are starting to lightly blister add the mushrooms and continue to mix, 4 minutes later add the sliced garlics and continue to mix, 2 minutes later add in a 1/4 cup of white wine and season generously with sea salt & freshly cracked black pepper, once the alcohol has burned out (about 2 minutes), transfer the mixture into a shallow bowl
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